- 24
- 30 mins
- 55 mins
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra large eggs - large works also.
- 3 cups self rising cake flour
- 1 cup buttermilk
- 3 Tbsp. mexican vanilla (I used madagascare vanilla)
- Sweet Revenge "Pure" buttercream
- Turbinado or demerara sugar for sprinkling
Preparation
Step 1
1. Preheat oven to 325 degrees. Cut out twenty four 5 1/2 x 5 1/2 inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from teh muffin cup; set aside. (use a small cup to crimp the edges in the muffin tin)
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. with mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and endign with flour. Stir in vanilla.
3. Fill prepared muffin cups three-quarters full with batter. transfer muffin tins to over and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.
4. When cupcakes are cool, frost the top of each cupcake with a thin (thick) layer of buttercream. Fill a disposable pastery bag fitted with a 3/4 inch St. Honore decorating tip with remaining buttercream. Pipe three waves on top of each cupcake, each slightly smaller then the next.....
Sprinkle with turbinado sugar and serve